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Posted 34 days ago.
Even "undermodified" modern malt is plenty modified. You're fine.
Posted 34 days ago.
Posted 34 days ago.
You should be fine. I did a write up on this malt a week ago for the Tuesday reddit thread. I've had nothing but excellent results from it, and I'd say my efficiency has gone up since making it a go-to base malt.
Even "undermodified" modern malt is plenty modified. You're fine.
Posted 34 days ago.
www.weyermann.de/downloads/spezifikat...
You can download all of their general malt specification guides... it's a bit old (2014 date) but I know of two Austin breweries that use this product SOLEY as their base malt for all of their beers. Both quote consistency in crush, yield and flavor.
Just a point or two lower in dry extract yield than their normal pils and a Kolbach Index of 38-44...
Posted 34 days ago.
That about sums it up.
Posted 34 days ago.
You can see that the Floor Malted has a slightly lower extract potential than the two non-floor malted varieties, this is because the Hartong Index (Extract Modification) is slightly lower than the non-floor malted. However the Kolbach Index (Protein Modification) is higher than the non-floor malted pilsner so it has more soluble proteins to help it survive a decoction mash without losing too much protein to maillard reactions. However all of these differences are minor, so all of these malts are perfectly suitable for infusion mashing.
You can download the Product Specs .zip for more info:http://www.weyermann.de/downloads/spezifikationen/Weyermann_Specifications_englisch_Crop%202014_neu2.zip[1]
Weyermann Pilsner - 2 Row Spring Barley from Germany
Extract 80.5%, Colour 1.5-2.2 L, Protein 9.5-11.5%, Kolbach Index 36-42.5%, Hartong Index 35-41%
Produced from quality two-row spring barley. Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process from single-step to multistep infusion, to decoction. Flavor: malty-sweet and gentle notes of honey
Weyermann Bohemian Pilsner - Two Row Spring Barley from Czech Republik
Extract 80%, Colour = 1.7-2.4 L, Protein 9.5-11.5%, Kolbach Index 36-44%, 36-44%
Produced from quality czech-grown spring barley (authentic Bohemian barley varieties Bojos and Tolar). Processed specifically for “Bohemian” characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. Flavor: intense malt aromas, malty-sweet
Weyermann Floor Malted Bohemian Pilsner - Two Row Spring Barley from Czech Republik
Extract 79%, Colour 1.6-2.3 L, Protein 10-11.5%, Kolbach Index 38-44%, Hartong Index 34-43%
Produced from quality czech-grown two-row spring barley (authentic Bohemian barley varieties Bojos and Tolar). Made in an orginal floor malting facility. Produces authentic traditional Bohemian style malt flavors and aromas. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Flavor: intense malt aroma, notes of honey and biscuit
Posted 34 days ago.